Nokomys' Spicy Hubby Salsa REALLY HOT!!! 2 large tomatos 1 purple onion 2 Jalepeno peppers 2 Anaheim peppers 2 Habanero peppers Fresh Cilantro to taste Finely chop all ingredients and mix together in a bowl. Tightly pack into a jar with a screw on lid and put into the fridge for 3 days. Eat with corn chips or with any food you normally have salsa with. Have fire extinguisher near-by. HeeHee!!!	Nokomys' Saucy Wife Salsa Warm 2 large ripe tomatos 1 purple onion 1 Bell Pepper- you're color choice 1-2 Jalapeno peppers, seeded Fresh Cilantro to taste Finely chop all ingredients and mix together in a bowl. Eat immediately.
Watermelon Fire and Ice Salsa Warm 3 cup Chopped watermelon 1/2 cup Green bell peppers, chopped 2 Tbsp lime juice 1 Tbsp Chopped cilantro 1 Tbsp Chopped green onion 1 Tbsp jalapeno peppers, chopped* 1/2 tsp garlic salt * Use up to 2 Tbsp chopped jalapenos, depending on taste. Combine all ingredients. Cover and refrigerate 1 hour. Serve on sliced oranges or cheese-filled manicotti. Or, top 1 cup sour cream with 1 cup salsa and serve with chips.	Banana Salsa HOT! 2 Lg Bananas 1/2 C Red Bell Pepper diced 1/2 C Green Bell Pepper diced 1/2 Scotch Bonnet, Seed, dice 1 Tbsp Ginger minced 1/4 C cilantro chopped 3 Tbsp lime Juice 2 Tbsp Brown Sugar Packed 1/4 Tsp Cardamom Ground 1 Tbsp Olive Oil Salt And Pepper Combine all of the ingredients in a mixing bowl, and gently toss to mix.Correct the seasonings, adding salt, lime juice, or sugar, to taste. The salsa should be a little sweet and a little sour. Best when served a couple hours after making. Cover and refrigerate until serving time.
Mango Tequila Salsa Warm 2 cups mango peeled and diced 2/3 cup red bell pepper chopped fine 3 tablespoons tequila 2 tablespoons orange juice 1 tablespoon jalapeno seeded and minced 2 teaspoons mint chopped 1/2 teaspoon salt Combine all ingredients in a small bowl; stir well. Cover and chill.	Summer Strawberry-Peach Salsa Mild 1 cup Peaches, diced (about 2 peaches) 1/4 cup Strawberries, diced 1/2 medium Green Pepper, diced 1 medium Onion, diced 2 Tbsp. Raisins 3 Tbsp. Parsley, chopped 3 ml. Wine Vinegar 2 Tbsp. Extra- Virgin Olive Oil 2 ml. Sugar 1/2 tsp. Salt l tsp. Dry Mustard 1 tsp. Thyme 1/4 tsp. Cinnamon 1 tsp. Rosemary Combine the diced peaches, strawberries, green pepper, onion, raisins, and parsley. Toss together. Add the sugar, salt, mustard, thyme, cinnamon, and rosemary. Toss with the mixed fruit. Stir in the wine vinegar and olive oil. Refrigerate for at least 2 hours before using for the flavors to blend. Serve with chicken or seafood. Also good with pork.
Black Bean Salsa Warm 1 can black beans or equivalent 1 red, 1 green pepper, diced kernels of 4 ears of corn, cooked 2 jalapenos, diced cumin, coriander and chile powder to taste (about 1 tsp each) chopped cilantro Mix and chill.	Watermelon Dessert Salsa Warm 2 cups watermelon finely chopped 1 navel oranges diced 1 cup strawberries coarsely chopped 1 1/2 tablespoons lemon juice 1 tablespoon honey 1/8 teaspoon ground red pepper Mix all ingredients in medium-size bowl. Refrigerate at least 1 hour before serving. Serving Ideas : Spoon over frozen yogurt and serve with biscotti cookies.
Xnipec REALLY HOT! 2 habaneros 2 tomatoes 1 onion 1/3 cup lime juice 3 tablespoons cilatro Chop it all up, and let sit a few hours. Add the cilantro before serving.	Raspberry Salsa Warm 2 cups fresh or unsweetened frozen raspberries, thawed & drained 2 jalapenos, seeded and minced 2 tablespoons red onion, minced 2 tablespoons fresh cilantro, minced 2 tablespoons red wine vinegar (raspberry vinegar would work also) 1/8 teaspoon salt Combine all ingredients in a bowl and chill for 1 hour. Cover and refrigerate. Should keep about 7 days.
Coyote Summer Salsa HOT! 2 Oranges peeled & cut into Pieces 1 small Onion chopped fine 2 + minced Habaneros 1/4 + cup chopped cilantro Leaves *no stems* 3 tablespoons Fresh lime juice 2 teaspoons Extra virgin olive oil 1/2 teaspoons Dried Mexican oregano 1/4 teaspoons Salt Mix it all together let it sit for a 1/2 hour then open a bag of your favorite tortilla chips & a bottle of good ale - enjoy :-)	Roasted Habanero Salsa From Hell REALLY HOT! 1/3 cup Virgin olive oil 6 Ripe plum tomatoes, halved Freshly ground black pepper 10 Habanero chile peppers 1/4 cup Lime juice (about 2 limes) 1/4 cup Chopped cilantro Combine tablespoon of olive oil and garlic and mix well. Rub tomato halves with this mixture, sprinkle with salt and freshly cracked pepper and roast in 500-degree oven until they begin to take on some serious color, about 15 to 20 minutes. Remove from oven, cool to room temperature and dice.
Tropical Fruit & Black Bean Salsa Warm 1/2 cup Pineapple diced 1/2 cup Mango diced 1/2 cup Papaya diced 1/2 cup Red Onions chopped 1/2 cup Black Beans cooked 1 Jalapeno minced Mix all ingredients. Allow flavors to develop for at least 30 minutes.	Pico De Gallo Warm to HOT! 2 small Tomatoes diced (1/2 lb) 1 small Onion chopped 2/3 cup diced Cucumber 6 small Radishes diced 1/2 cup loosely packed Cilantro -leaves, coarsely chopped 3 or 4 Serrano chiles (Jalapeno type) or other -small hot chilies seeded -finely chopped Juice of 1/2 small Lime Salt to taste Mix tomatoes, onion, cucumber, radishes, cilantro and chilies. Squeeze lime juice over vegetables. Add salt to taste; stir. Serve immediately or refrigerate. Makes about 2-1/4 cups.